2004-05 Undergraduate Catalog
Indiana, Pennsylvania 15705
Food and Nutrition (FDNT)
Department of Food and Nutrition
College of Health and Human Services
Credit designation below each title is expressed in (c) class hours per week, (l) lab or (d) discussion section hours per week, and (cr) credits per semester.
|
|
Note: White uniforms including white shoes are required for all lab courses where food is prepared. Students must meet the professional dress requirements of the department.
FDNT 110 Careers in Food and Nutrition
1c-0l-1cr
Career possibilities for nutrition majors are explored. Students are guided in
clarifying their professional goals and become acquainted with the educational
and experiential requirements necessary to attain these goals.
FDNT 143 Nutrition and Wellness
3c-0l-3cr
Introduces the major components of wellness: contemporary nutrition issues as
they relate to personal food choices, physical fitness, stress management,
sexually transmitted diseases, AIDS, and substance abuse. Completion of FDNT 143
fulfills the Liberal Studies Health and Wellness requirement.
FDNT 145 Introduction to Nutrition
3c-0l-3cr
Provides an understanding of essential nutrients and their roles in the body, as
well as the changing nutritional needs of an individual throughout the lifespan.
Includes the impact of exercise and food choices on metabolism, body
composition, and weight control; nutrition misinformation; consumer issues;
commercially prepared foods; and major diseases that are affected by eating
behaviors.
3c-0l-3cr
Prerequisite:
CHEM 101 or
111
Corequisite:
FDNT 151
Basic principles of food: composition, sanitation, preparation, and
preservation.
1c-3l-1cr
Corequisite:
FDNT 150
Application of basic principles of food preparation.
3c-0l-3cr
Prerequisite:
CHEM 102 or
112
Sources and functions of nutrients, interdependence of dietary essentials, and
nutritive value of an optimum diet are studied. Attention given to varied
conditions in human life.
3c-0l-3cr
Prerequisite:
FDNT 212
A detailed study of nutrition which applies information from
FDNT 212
to all stages of the life cycle; current issues and research as they impact on
these developmental stages.
3c-0l-3cr
Prerequisite:
FDNT 145 or
212
Emphasizes knowledge and application of sports nutrition principles. The impact
of the macro- and micro-nutrients on physical performance will be discussed in
light of current scientific research and applied to realistic dietary
recommendation for all types and levels of athletes.
var-1-3cr
Prerequisite: As appropriate to course content
Offered on an experimental or temporary basis to explore topics not included in
the established curriculum. A given topic may be offered under any special topic
identity no more than three times. Special topics numbered 281 are offered
primarily for lower-level undergraduate students.
FDNT 355 Nutrition in Disease I
3c-0l-3cr
Prerequisites:
FDNT 212,
BIOL 155 or
150-151
Basic tools for diet modification: food exchange systems; interviewing
techniques; nutrition assessment; professional practice; dietary treatment of
caloric imbalance, diabetes, and cardiovascular disease. Taught Fall semester
only.
FDNT 357 Special Problems in Foods
0c-4l-3cr
Prerequisite:
FDNT 150
Individual problems in foods investigated with emphasis on identified weaknesses
in the student’s knowledge of food.
2c-3l-3cr
Prerequisites:
FDNT 150,
FDNT 355 or concurrently,
MATH 217
The experimental study of foods, relating chemical and physical properties to
reactions and processes occurring in food systems.
3c-0l-3cr
Prerequisite:
FDNT 213
Current teaching techniques and resource materials in nutrition education are
emphasized. Emphasizes all forms of nutrition education, including classroom
instruction, in-service training of employees, and community-based education.
3c-0l-3cr
Prerequisite:
FDNT 212
Nutritional implications of both good and poor nutrition for all age groups in
home and community situations are studied. Corrective and preventive measures
emphasized. Taught Spring semester only.
FDNT 410 Food, Nutrition, and Aging
3c-0l-3cr
Prerequisite: Junior status
Relationship of food to health maintenance and special dietary problems during
the middle and later years.
FDNT 430 Professional Topics in Food and Nutrition
3c-0l-3cr
Prerequisites:
FDNT 355,
364,
HRIM 256, and
PSYC 101
Topics include promoting food and nutrition services and programs, career
planning and development, ethical challenges to dietitians, quality assurance
standards, and impact on the legislative process.
FDNT 444 Food Composition and Biochemistry
3c-0l-3cr
Prerequisite:
CHEM 255
Basic chemistry and biochemistry of essential components of food originating
from plant and animal sources.
FDNT 447 Nutritional Aspects of Food Technology
3c-0l-3cr
Prerequisites:
BIOL 241 and
FDNT 212;
junior status
A study of current known effects of food processing techniques on the
nutritional value and safety of foods.
FDNT 455 Nutrition in Disease II
3c-0l-3cr
Prerequisite:
FDNT 355
Dietary treatment of disorders of the gastrointestinal, renal, cardiovascular,
and hepatic systems; inborn errors of metabolism; allergies; cancer. Therapeutic
quackery. Food sampling experiences. Taught Spring semester only.
FDNT 458 Advanced Human Nutrition
4c-0l-4cr
Prerequisites:
CHEM 255 or
351,
FDNT 355,
MATH 217
In-depth study of the nutrients and their function within the cell.
Incorporation of the principles of physiology and biochemistry in the study of
nutrition. Emphasizes applying current research and evaluation of research
methodology. (Does not count toward M.S. Food and Nutrition degree requirements)
FDNT 461 Microwave Cooking Technology
2c-2l-3cr
The study of the electronic technology, selection, care, and use of the
microwave oven. Includes basic physical and chemical concepts related to
microwave cooking. Individual investigative research problems are required.
FDNT 462 Advanced Experimental Foods
1c-4l-3cr
Prerequisites:
CHEM 231,
FDNT
362
An experimental approach to the many factors influencing the chemical and
physical properties of food. Use of the scientific method in developing an
individual project combining an evaluation of current literature and appropriate
sensory and analytical methodology.
2c-3l-3cr
Prerequisites:
FDNT 355,
PSYC 101,
FDNT 455 or concurrently
Use of intervention strategies in prevention and treatment of disease through
diet. Supervised practicum (3 hours per week) counseling clientele in normal and
therapeutic nutrition.
FDNT 464 Food and Nutrition Research Methods
3c-0l-3cr
Prerequisites:
CHEM 351,
FDNT
362,
458, and
MATH 217
An introduction to research methodology in foods and nutrition. Includes theory
and techniques of physical, chemical, and instrumental analysis. Applications of
these methods to food and animal models with statistical analysis of data.
FDNT 470 Human Food Consumption Patterns
3c-0l-3cr
Prerequisites: One social science course and junior standing
An exploration of human food consumption behaviors from food production to
individual and societal consumption patterns. Influencing factors discussed
include agronomic, economic, geographic, sociologic, nutritional, political, and
psychological factors. The ethics and morality of food distribution are
discussed. Students may not enroll in this course if they have taken the
corresponding section of LBST 499.
var-1-3cr
Prerequisite: As appropriate to course content
Offered on an experimental or temporary basis to explore topics not included in
the established curriculum. A given topic may be offered under any special topic
identity no more than three times. Special topics numbered 481 are primarily for
upper-level undergraduate students.
var-1-6cr
Prerequisites: Prior approval through advisor, faculty member, department
chairperson, dean, and Provost’s Office; must have earned 60cr
Students with interest in independent study of a topic not offered in the
curriculum may propose a plan of study in conjunction with a faculty member.
Approval is based on academic appropriateness and availability of resources.
1c-0l-1cr
Prerequisite: Senior status
Emphasizes individual review of food and nutrition literature with formal
presentation and discussion of current research.
var-6-12cr
Prerequisite: Must have earned 57cr
An opportunity to work away from the university in supervised job situations at
health care facilities, restaurants, or other institutional food service or
lodging establishments. Objective is to provide students with job-related
experiences. Must meet university internship requirements.
Table of Contents |
Catalog Index
| Course Index